Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents
To compare the structure and properties of hydroxypropyl starch/carrageenan blends with different amylose/amylopectin contents, two types of hydroxypropyl starch—a high-amylose type (amylose content > 70%) and a high-amylopectin type (amylopectin content > 95%)—were used. These starches had similar...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2026-05-01
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| Serie: | Gels |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2310-2861/12/5/423 |
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